Pumpkin Pasta With Baby Box Choy, Prosciutto, And Pecans

Recipe Ingredients

		Pasta Dough
1/4 cup	59ml	Homemade or canned pumpkin puree
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
1		Egg
		For The Dish
3 tablespoons	45ml	Butter
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Baby bok choy - cut lengthwise
		Into 1/2"-thick slices
1/2 cup	73g / 2.6oz	Coarsely-chopped pecans
4 oz	113g	Thinly-sliced prosciutto or Virginia ham - cut into silvers

Recipe Instructions

To make the pasta dough: In a food processor, combine all the ingredients and process until a ball forms, about 1 minute. To make by hand, mix all the ingredients in a bowl with a wooden spoon. On a lightly floured board, knead the dough until smooth, about 5 minutes.

By hand or using a pasta machine, roll the dough into sheets about 1/8-inch thick. Cut into strips about 1/4-inch wide.

In a large pot of salted water, cook the pasta 3 to 4 minutes, or until tender. Drain and transfer to a heated serving platter. Add 1 tablespoon of the butter and the black pepper and toss. Set aside and keep warm.

In a skillet, heat the remaining 2 tablespoons butter over medium-high heat and saute the bok choy until wilted, about 3 minutes. Using a slotted spoon, transfer the bok choy to the pasta. In the same pan, saute the pecans and prosciutto or ham for about 30 seconds. Add more butter if necessary. Stir the bok choy and half the pecan mixture into the pasta. Garnish with the remaining pecan mixture and serve hot.

This recipe yields 4 servings.

Source:
Cookbook Digest, Sep/Oct, 1999

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